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Blondies with Espresso Caramel and Pralined Pecans

Thick, and chewy butterscotch flavored baked good, covered in a very mildly bitter, nutty, sweet, and slightly salty espresso caramel sauce and a crunchy candied,spiced pecan.
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Cook Time 30 minutes

Ingredients
  

Blondies

  • 1 cup Butter ( two sticks)
  • 1 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 eggs Extra Large Eggs
  • 3 Tbs Milk Powder (secret ingredient) optional but not optional ...
  • 2 tsp Vanilla
  • 2½ cups All purpose flour 1
  • 1 tsp Baking Soda
  • 1 tsp kosher salt
  • 1 cup Candied Pecans (whole)

Esspresso Caramel

  • 1 cup granulated sugar
  • 6 tbs butter (unsalted)
  • 1/2 cup Heavy Whipping Cream
  • 2 tbs Espresso Powder
  • ½ tsp salt

Instructions
 

Blondies

  • Turn on the oven to 350°farenheit, and grease a 9x13 inch baking dish, add parchment paper to the pan so that the extra paper hangs off the sides.
  • In a mixer, add butter, and brown and white sugar. Mix 3-5 min until fluffy and white.
  • Add eggs in one at a time, waiting until each egg is fully incorporated until adding an additional egg.
  • Add in the milk powder and vanilla. Mix until blended, scrape the bowl and mix again for another 30 seconds to 1 minute.

Dry Ingredients

  • Add flour, salt, and baking soda in a separate bowl and whisk them together until well combined.
  • Slowly add about ⅓ of the dry ingredients into the wet ingredients, and mix until just incorporated.
  • Repeat previous step two more times until all the dry ingredients are incorporated into the wet ones.
  • Scrape the bowl and mix for about 30 more seconds.
  • Scoop batter into the parchment paper lined greased 9x13 pan.
  • Bake for 45 minutes, check to see if done but looking for browning on the edges and a tooth pick inserted will come out clean. Do not overbake.
  • Take out and allow to cool 30 min to 1 hour.

Espresso Caramel

  • Add 3 tbsp of espresso powder to the heavy cream and heat for 30 seconds so that the cream is room temp.
  • Stir the cream until well combined. (Set Aside.)
  • In a medium sized pan, turn on the heat to medium high pour 1 cup of granulated sugar.
  • Stay close to the pan as you stir with a heat safe spoon, watch closely as the sugar melts. Keep stirring all the while so that it doesn't burn.
  • Once all the sugar is melted add the butter 1 tbsp. at a time and whisk slowly until combined, it will seem separated at this point, and that is normal.
  • Slowly, slowly add the espresso cream, whisking all the while.
  • The caramel will steam and bubble up, you may need to take it off the heat while you add the cream.
  • Stir the cream into the caramel until it is fully incorporated.
  • Add it back to the low heat if you took it off, and allow it to cook for an additional 1- 2 min while stirring.
  • Add the salt, and stir it in .
  • Pour into a heat safe container, and allow to cool

Putting it together

  • Take the cooled blondes, and spread the cooled caramel over the top.
  • Cut the blondies in squares and place a candied pecan on the top of each.
  • Sprinkle with a pinch of salt.
  • Enjoy!
Keyword Blondies, Blondies with caramel, Esspresso Caramel, Spiced Pecans